There is an amazing local cookbook in Virginia called Tidewater on the Half Shell. It is rare that I enjoy every recipe I try from a single cookbook, but that has been the case with this treasure. Every Thanksgiving my mother makes their Sherried Sweet Potatoes which are simply to die for. My husband grew up his entire live believing that he hated sweet potatoes, and then…my mother converted him. He is now a believer in the power of a the sweet potato, or perhaps he is simply a believer in the power of some Sherry! Either way, these sweet potatoes seem to please even the self-proclaimed squash haters. I pass it onto you with love.
Sherried Sweet Potatoes Serves 6-8
6-8 sweet potatoes, baked
*Peel and slice baked sweet potatoes; place in one layer in a 13×9 greased baking dish. Preheat oven to 350*.
SAUCE
6T melted butter
2T cornstarch
1 C brown sugar
1/3 C Sherry
1t salt
1/2 C raisins (We use 1/4 C currents and 1/4 C golden raisins)
1/2 C chopped walnuts
Combine sauce ingredients except raisins and nuts in order given. Cook over medium heat until sauce thickens. Add raisins and nuts. Cool slightly and pour over sweet potatoes. Bake at 350* for 20 minutes.
Don’t count on there being any leftovers with this recipe! If you give it a try for Thanksgiving or Christmas, be sure to let me know what you thought (even if you didn’t like it…although I can’t imagine!). Blessings.
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I pretty much love all orange veggies, but this dish looks like a meal in itself for me! Yum!
Happy Thanksgiving, Beth!
Sweet Beth~ I'm strolling in to catch up and especially to wish you and your loved ones a Happy Thanksgiving!
It's such a wonderful time to stop and reflect on all those we cherish and are truly grateful for.
Thank you for allowing me the opportunity to visit and leave feeling inspired!
Even though our Thanksgiving is very small in number, with hubby and son (we don't count the cat cause she doesn't like turkey). We don't scrimp on the menu…from appetizers to desserts with several carb loaded dishes in between (including sweet potatoes of course)! We will be enjoying tryptophan playoffs too!
Sweet Holiday wishes,
Sara
Yummy…never made them that way. I usually do the pecans, butter, brown sugar and spices….thanks for sharing.
Pam
I love sweet potatoes. Too bad I'm debating on whether I should even cook today/tomorrow, since I've been invited out, otherwise I WOULD be making this. Maybe it'll happen for Christmas. And I'm sure your mom's name is beautiful, but as I read the post I was wishing it was "Sherry". The double entendre would've been sooooo good . . . 🙂